Easy Peasy Fresh Milled Einkorn and Spelt Soft Sourdough Sandwich Bread

I want to share this recipe with you because it is both delicious and nutritious. It includes two ancient grains known for the superior digestibility to modern wheat: Fresh Milled Einkorn and Spelt. You can certainly make these with pre-ground flour, but using fresh milled flour increases the nutrition and makes this loaf of bread a superfood to nourish you and your family.

To make this recipe you will need some things…

Equipment Needed:

• Grain mill
• Stand mixer (although mixing by hand can be done)
• Proofing basket of some sort (I like longer ones, like these)
• Kitchen towel
• Dutch oven

Ingredients Needed:

• 250g fresh milled einkorn flour
• 250g fresh milled spelt flour
• 1 egg plus enough water to make 325g
• 50 grams olive oil
• 2 tablespoons sucanat
• 12g sea salt
• 100g active sourdough starter

Let’s get started! Here is my process…

First, place your stand mixer bowl onto a kitchen scale. Crack in one egg in, then add enough water to bring the total weight to 325 grams.

Keeping the bowl on the scale, add the olive oil, sucanat, salt, and sourdough starter to your egg and water mixture. Stir until the sucanat and salt are mostly dissolved and the egg is partially emulsified into the mixture.

Transfer the bowl to your stand mixer. On low speed, begin adding the flour one scoop at a time. Let the mixer run until everything is combined—the dough will look shaggy at this stage.

Cover the bowl and let the dough rest for 30–60 minutes. This rest period allows the freshly milled einkorn and spelt flour to fully absorb the water and begin gluten development.

After resting, knead the dough on low speed for 5–10 minutes, until it starts to look smooth and gains some tension. With wet hands, gently pull a portion of the dough away and stretch it—you’re looking for elasticity and a smooth texture.

Note: Water is your best friend when working with einkorn—it’s famously sticky! Keep a bowl of water nearby to dip your hands in when handling the dough.

Now, let the dough rise until doubled in size.

Shaping Your Fresh Milled Einkorn Loaf

Before shaping, prepare your proofing basket by lining it with a cloth (I like to use flat cloth diapers). Generously flouring it with white rice flour or khorasan flour.

Using wet hands and a dough scraper, shape the dough into a tight ball and let it rest for 5–10 minutes. Then reshape it as needed to fit your proofing basket.

Cover the dough with the edges of the towel and place it in the refrigerator to proof overnight.

Baking Your Beautiful Bread

When ready to bake, preheat your oven to 375°F with a Dutch oven inside for 30 minutes.

Turn the loaf out onto a piece of parchment paper, score it down the center, and carefully lower it into the hot Dutch oven using the parchment as a sling.

Bake, covered, for about 45 minutes, or until an instant-read thermometer inserted into the center reads 200°F.

Remove the loaf carefully using a hot pad and wooden spoon, then let it cool on a wire rack for 1–2 hours. (You can usually sneak a small end slice without compromising the structure of the loaf!)

Happy Baking!!